Not just a snack, Ragda Pattice is an emotion built on delicious layers!
Soft, slow-cooked white peas with gentle spices, paired with crisp potato patties and finished with vibrant chutneys, curd, and crunchy sev.
Ingredients List
Persons
💡 Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 300 | g | Dried White Peas (Safed Vatana) |
| • | 150 | g | Tomatoes, finely chopped |
| • | 100 | g | Onions, finely chopped |
| • | 45 | ml | Oil |
| • | 30 | g | Ginger-Garlic Paste |
| • | 15 | g | Whisked Curd |
| • | 15 | g | Fresh coriander leaves, chopped |
| • | 15 | g | Tamarind Chutney |
| • | 15 | g | Green Chutney |
| • | 15 | g | Red Garlic Chutney |
| • | 15 | g | Farsan Sev |
| • | 10 | g | Salt |
| • | 5 | g | Turmeric Powder |
| • | 5 | g | Roasted Cumin Powder |
| • | 5 | g | Garlic, finely chopped |
| • | 3 | g | Green Chillies |
| • | 2 | g | Cumin Seeds |
| • | 4 | nos | Crispy Aloo Tikkis |
| • | - | As required | Water |
Method / Instructions
- Soak & Pressure Cook: Rinse the dried white peas and soak them in water for 6 to 8 hours. Transfer to a pressure cooker with ginger-garlic paste, turmeric powder, green chillies, salt, and water as required, cooking for 5 to 6 whistles until tender. Allow pressure to release naturally.
- Prepare the Base: Open the cooker, remove all whole green chillies, and check that the ragda has cooked evenly without sticking.
- Tempering (Baghar): Heat oil in a pan, add cumin seeds, finely chopped garlic, and finely chopped onions, sautéing until soft and translucent.
- Simmer Ragda: Pour the cooked ragda into the tempering, mix thoroughly, and simmer over low heat for 10 to 15 minutes. Finish with roasted cumin powder.
- Assemble & Serve: Layer serving plates with warm ragda, crispy aloo tikkis, more ragda, chopped onions, tomatoes, tamarind chutney, green chutney, red garlic chutney, curd, sev, and fresh coriander. Serve immediately! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 340 Kcal |
| 💪 Protein | 12.0 g |
| 🌾 Carbohydrates | 52.0 g |
| 🥑 Total Fat | 10.5 g |
| 🧈 Saturated Fat | 2.5 g |
| 🌱 Dietary Fibre | 9.0 g |
| 🍬 Total Sugars | 6.0 g |
| 🧂 Sodium | 520 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Cool ragda completely before refrigerating in an airtight container.
- Reheat only the quantity needed, adding a little hot water since ragda thickens on standing.
- Do not store ragda once chutneys, curd, or onions are mixed in; consume within 24–48 hours for best flavor.
Assembly Tip
- Layer generously with hot ragda, crispy aloo tikkis, sweet and spicy chutneys, curd, and crunchy sev for the ultimate street-style experience.
Community Comments & Reviews